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Cherry Cake

A delightful dessert combining sweet and tart cherries in a moist cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup cherries, pitted and halved Fresh or frozen cherries can be used; do not thaw if frozen.
  • 1/2 cup cherry jam For filling between cake layers.
  • Powdered sugar For decoration.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, mix flour and baking powder.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
  7. Gently fold in the cherries.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let cool, then slice horizontally in half and spread the cherry jam between the layers.
  3. Dust with powdered sugar before serving.

Notes

Best served at room temperature. Pairs well with whipped cream or lemonade/iced tea. Store wrapped in plastic or in an airtight container; lasts 3-4 days at room temperature or up to a week in the fridge. Can be frozen for longer storage.